I truly love creations that come alive with the colors gifted to us by nature. Whole wheat beetroot bread, infused with the earthy and sweet essence of beetroots, is a true testament to the natural hues and the richness of the ingredients hidden within the earth. Every bite carries the freshness and authenticity of nature, revealing the power of simplicity and purity. When this bread is paired with delicious Greek feta, the aroma of fresh thyme, and a few drops of pure olive oil, it elevates into a gastronomic symphony of flavor and aesthetics. The flavors blend harmoniously, creating an experience that awakens childhood memories — summers in the village, tables full of smiles and warmth.
The process of making it is a journey in itself: from the moment we mix the flour with the pureed beetroot to the time the dough rises and fills the space with the scent of life. It is a reminder that real food requires time, care, and pure ingredients. In every corner of nature, there is inspiration. With respect for the materials and love for tradition, we can create little miracles that fill our tables with color, aroma, and life...
Medium
50 min
Aprox. 1/2 kg
Ingredients
- 500 g whole wheat flour
- 15 g dry yeast
- 100 g olive oil
- 300 g boiled and mashed beetroots
- 70 - 100 g lukewarm water
- 1 tsp salt
- 250 g feta cheese cut into large pieces
- Fresh thyme or another herb of your choice
- Black sesame seeds
How to
- Put all the ingredients except the feta, fresh thyme and black sesame seeds in the bowl of a mixer and knead with the hook. When the dough starts to pull away from the sides of the bowl, it is ready.
- Place the dough in a greased bowl and, after 'sealing' it with plastic wrap, leave to rise for about 1 - 1.5 hours, until it has doubled in volume.
- Add the feta cheese and fresh thyme and mix again with the hook of the mixer.
- Form the bread into the desired shape and place on a baking tray lined with baking paper.
- Cover with a kitchen towel and leave in a warm place to rise for about 30 - 60 min.
- Brush with water and sprinkle with black sesame seeds.
- Bake in preheated oven (set to fan) at 355 οF - 180 oC for about 50 min and let it cool on a wire rack.
Note from Greek jar:
Instead of using plain water, it is better to save the water in which the beetroot was boiled and use it to make bread. It will help to color it and make it tastier.
Because some beets are very juicy and others are not as much, start with 70-80 grams of water, and if you see at the end that the dough needs a little more, add the rest.
If you want a more intense color in your bread, you can add red food coloring. I chose to leave it as it was with the natural color of the beetroot.
The time it takes for our dough to rise will vary depending on the room temperature and the season.